Spicy Thai Tofu with Red Bell Peppers and Peanuts
Indulge in the bold, vibrant flavors of Spicy Thai Tofu with Red Bell Peppers and Peanuts—a plant-based dish that’s bursting with texture and spice. Crispy golden tofu, coated in a cornstarch crust, is paired with tender red bell peppers and a fragrant blend of garlic, ginger, and chili sauce. A tangy and savory sauce made with soy sauce, sriracha, lime juice, and sesame oil perfectly complements the crunch of roasted peanuts and the freshness of green onions. This quick and easy recipe is ready in just 35 minutes, making it a perfect weeknight dinner. Serve it over a bed of fluffy jasmine rice, and garnish with cilantro for an irresistible Thai-inspired meal that's as wholesome as it is flavorful.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons neutral cooking oil (e.g., vegetable or canola)
- 2 medium red bell peppers, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup unsalted roasted peanuts, roughly chopped
- 3 stalks green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sriracha or other chili sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 cups cooked white or jasmine rice (optional, for serving)
Instructions
Press the tofu: Wrap the block of tofu in a clean kitchen towel and place a heavy object (like a skillet) on top. Let it press for 15 minutes to remove excess moisture.
Cut the tofu into 1/2-inch cubes and toss it with cornstarch to coat evenly. This will help it crisp up while cooking.
In a large nonstick skillet or wok, heat 1 tablespoon of the cooking oil over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of cooking oil. Add the sliced red bell peppers and sauté for 3-4 minutes until slightly softened.
Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
In a small bowl, whisk together soy sauce, sriracha, lime juice, brown sugar, and sesame oil to make the sauce.
Return the cooked tofu to the skillet and pour the sauce over it. Stir well to coat the tofu and vegetables evenly with the sauce. Cook for 2-3 minutes to allow the flavors to meld.
Stir in the chopped peanuts and green onions, reserving a small handful for garnish if desired.
Taste and adjust seasoning, adding more sriracha for heat or a splash of lime juice for tanginess.
Serve the spicy Thai tofu over cooked white or jasmine rice, if desired. Garnish with additional peanuts, green onions, and fresh cilantro. Enjoy!
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 220.5 g | 80% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 28.6 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2932 mg | 226% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
